Corn and Cranberry Succotash
By: Carrie Barr
Published: Thursday, December 10, 2009 - 4:37pm

Ingredients




2 tablespoons olive oil
2 cups diced sweet potato
3 cups frozen shelled edamame, thawed
3 cups cooked corn (roasted, boiled, or thawed frozen corn)
1 cup frozen cranberries, thawed
1 cup vegetable stock, gluten-free
2 teaspoons kosher salt
3 tablespoons finely chopped fresh sage

Preparation

1 Heat olive oil over medium-high heat in a large nonstick skillet. Add sweet potato and sauté until potatoes start to lightly brown and soften about 7 minutes. 2 Stir in edamame, corn and cranberries; sauté for another 2-4 minutes. Add stock, and continue cooking until most of the stock is absorbed and cranberries have softened, about 5 minutes. Lower heat to medium-low, and season with salt and pepper. Stir in sage right before serving.

About


Adapted from http://glutenguide.blogspot.com